"Eat Clean" Black Bean Soup
This is a great “clean out the fridge” kind of soup–I had some bell peppers that were looking a little sad, so this soup was a delicious way to use them up. The flavor is reminiscent of the 10-Minute Tortilla Soup, but more veggie and less Mexican.
This recipe is out of the Eat Clean Diet Cookbook.
"Eat Clean" Black Bean Soup
"Eat Clean" Black Bean Soup
Author: Tosca Reno
Recipe type: Soup
Ingredients
- 2 ribs celery, trimmed and coarsely chopped
- 1 fat carrot, peeled and chopped
- 1 small onion, peeled and chopped
- 1 red pepper, seeded and de-veined, chopped
- 1 green pepper, seeded and de-veined, chopped
- 2 cloves garlic, minced
- 1 tsp dried cumin
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp chili powder
- 2 cups low-sodium vegetable stock
- 2 cans black beans
- 1 can diced tomatoes
- 1 cup frozen corn, thawed
- salt and pepper to taste
Instructions
- In large, deep pot, saute celery, carrot, onion and bell peppers until onion becomes translucent, about 8 minutes.
- Add garlic and spices and cook another 2 minutes.
- Add vegetable stock or broth, beans, and tomatoes.
- Bring mixture to a boil and then reduce heat. Cover and let simmer for about 20 minutes.
- Puree soup to desired consistency in a couple batches in the blender or use an immersion blender. I like mine thicker and chunkier, so I used the Vitamix at a 3-4 setting.
- Add corn and let soup simmer for minutes. Season with salt and pepper and serve hot.
Leave a Reply